Vegan Mushroom Soup
A creamy, dairy-free mushroom soup that’s simple, flavorful, and packed with earthy richness. Perfect for weeknights, meal prep, or pairing with fresh bread, this plant-based recipe is satisfying, wholesome, and ready in just 40 minutes.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 Small bowl (for slurry)
Ingredients
- 2 tablespoons olive oil or vegan butter or 1/4 cup water
- 1 large onion diced
- 4 cloves garlic minced
- 2 pounds mushrooms cremini or white, sliced
- ½ cup dry white wine vegan-friendly, optional; red may be used
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
- 4 cups vegetable broth
- 3 tablespoons cornstarch or arrowroot powder
- ¼ cup cool water for slurry
- 1 can 14 oz. coconut milk (light or full-fat) or 1 1/2 cups unsweetened cashew or plant-based cream
- Salt and black pepper to taste
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Aromatics: Place a large soup pot or Dutch oven over medium heat and add olive oil, vegan butter, or water. Once warmed, add the diced onion and minced garlic. Stir frequently as they cook for 4–5 minutes, allowing the onion to become soft and translucent while releasing a gentle sweetness. Avoid browning too much at this stage to maintain a balanced flavor.
- Cook the Mushrooms and Herbs: Add the sliced mushrooms to the pot along with the thyme. If you’re including wine, pour it in now to deglaze the bottom, scraping up any flavorful bits that may have stuck. Stir often and let the mushrooms cook for 5–6 minutes. They should release their natural juices, shrink in size, and develop a slightly deeper color.
- Build the Soup Base: Pour in the vegetable broth and stir everything together. Increase the heat to bring the liquid just to a gentle boil. Once boiling, reduce the heat to low and cover with a lid. Let the soup simmer gently for about 15 minutes so the flavors can meld together and the broth becomes rich and savory.
- Add the Creamy Element: In the last 5 minutes of simmering, stir in the coconut milk or your chosen plant-based cream. Keep the heat low and stir occasionally to blend the cream evenly into the soup. This step transforms the broth into a smooth, velvety consistency while keeping it fully dairy-free.
- Thicken the Soup (Optional): If you prefer a thicker soup, prepare a slurry by whisking cornstarch or arrowroot with cool water in a small bowl. Slowly drizzle this mixture into the pot while stirring continuously. Within 1–2 minutes, the soup will gain a silkier, more substantial texture. Add more slurry only if you want additional thickness.
- Season and Finish: Remove the soup from the heat and stir in the freshly chopped parsley. Taste the broth and adjust the seasoning with salt and freshly ground black pepper until the flavor is just right.
- Serve and Enjoy: Ladle the hot soup into serving bowls and enjoy it immediately. Pair with crusty bread, toasted naan, or a fresh salad to complete the meal. This dish works beautifully as a cozy main course or as a flavorful starter for a larger dinner.
Notes
- Use cremini mushrooms for a richer, earthier taste, or white mushrooms for a milder flavor.
- Fresh thyme adds the best aroma, but dried thyme works just as well.
- Coconut milk makes the soup extra creamy, but cashew or oat milk will keep it lighter.
- The cornstarch slurry is optional but helps achieve a thicker, velvety texture.
- For a silky soup, blend part or all of the mixture with an immersion blender.
- Always season gradually with salt and pepper to balance flavors.
- Pair with bread or grains to make this a filling main course.
